Sodexo

Inspector notes: Observed employee rinse soiled dishes and load dish machine, wash hands for less than 10 seconds, and proceed to put away clean dishes. Also observed another gloved employee drop utensil on ground, discard utensil, and proceed to wash and dry gloved hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Discussed with PIC that glove usage cannot be used in lieu of handwashing. Employees properly washed hands at handwash sink at time of inspection

Inspector notes: Observed cooked pizzas on line with time stamps indicating a final cook time of 11AM and a discard time of 1PM. Per PIC, they do not have a written time as a control policy for their pizzas. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. PIC created a written Time as a Public Health Control policy at time of inspection

Inspector notes: Observed creamy Tuscan soup with an internal temperature of 122*F in the heating well of the salad bar. Person in charge indicated it was reheated ~30 minutes before inspection. All time/temperature controlled for safety (TCS) foods improperly hot held were reheated to 165°F at time of inspection. It was determined the heating element was not turned on for this hot well and it was turned on. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: Observed the following ready to eat (RTE)/TCS foods labelled with the following prep date: red salsa (10/15), green salsa (10/15), house made potato salad (10/14), buffalo mozzarella (no date). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: Observed white organic material on the soda dispensing portions of the soda machine. Discussed in addition to cleaning nozzles cleaning the dispensing portion as well. Non-time/temperature controlled for safety food contact surfaces must be cleaned at a frequency and thoroughness to preclude the buildup of dirt/grime, food debris, and organic material that may contribute to an accumulation of microorganisms. The establishment must establish an adequate cleaning procedure and schedule by the next routine health inspection